A Journey to the Heart of Korean Cheese

Four hours south of Seoul, a sleepy village nestled among forested mountains with the aroma of goat and cow dung in the air is the home of Korean cheese.

Imsil, in North Jeolla Province, was where Korea’s first cheese was produced in 1964 by Belgian missionary Didier Serstevens, who wanted to bring the community a sustainable income. The first few batches were named after tofu and were white in color according to the Imsil village council.